NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Andouille sausage

2 large eggs

0.75 oz Instant ramen noodles

2 cups Low-sodium chicken broth

1 cup Baby bok choy

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Tamari

1 tbsp Green onions

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the eggs into the water, and cook for exactly 6 minutes and 30 seconds.

• 2

  Immediately transfer the eggs to an ice bath for 5 minutes, then gently peel and set aside.

• 3

  Slice the andouille sausage into rounds and sear them in a medium pot over medium-high heat until browned and crispy on both sides.

• 4

  Remove the sausage from the pot and set aside, leaving about a teaspoon of the rendered fat in the pot.

• 5

  Add the minced garlic and grated ginger to the pot, sautéing for 30 seconds until aromatic.

• 6

  Pour in the chicken broth, tamari, and red pepper flakes, bringing the liquid to a gentle simmer.

• 7

  Add the instant ramen noodles (discarding any flavor packets) and the chopped baby bok choy to the broth.

• 8

  Simmer for 2 to 3 minutes until the noodles are tender and the bok choy is bright green.

• 9

  Pour the ramen and broth into a deep bowl, top with the seared sausage, and slice the jammy eggs in half to place on top.

• 10

  Garnish with sliced green onions before serving.